Banana Oat Pancake Recipe

Bananas: Ripe bananas add natural sweetness and moisture to the pancakes.

Rolled oats: These provide a hearty texture and are a great source of fiber.

Eggs: Eggs help bind the ingredients together and add protein.

Milk: Milk adds moisture and helps create a smooth batter.

Baking powder: This leavening agent helps the pancakes rise and become fluffy.

Vanilla extract: Adds a touch of sweetness and enhances the flavor.

Salt: A pinch of salt balances the sweetness and enhances the overall flavor.

To achieve a smoother batter, soak the rolled oats in milk for about 10 minutes before blending. This softens the oats and ensures a more uniform texture in your banana oat pancakes.

• ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the pancakes.

• ripe bananas - Substitute with pumpkin puree: Pumpkin puree adds a different flavor but maintains the moisture and texture.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar texture and are also gluten-free.

• rolled oats - Substitute with whole wheat flour: Whole wheat flour can provide a similar structure but will change the texture slightly.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) work well as a binder and are vegan.

• eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds + 3 tablespoon water per egg) also act as a binder and are vegan.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency.

• milk - Substitute with coconut milk: Coconut milk adds a different flavor and is also a dairy-free option.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and can be used in place of regular flour and baking powder.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup adds sweetness and a hint of flavor.

• salt - Substitute with sea salt: Sea salt provides a similar taste and can be used in the same quantity.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used similarly in recipes.

• Allow the banana oat pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the pancakes soggy.

• For short-term storage, place the cooled pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To freeze, lay the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours or until they are firm. This prevents them from sticking together.

• Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat on high for about 20-30 seconds. For the toaster, simply pop them in like you would with bread. For the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes.

• If you prefer a crispier texture, reheat the pancakes in a non-stick pan over medium heat for a few minutes on each side until heated through.

• Serve your reheated banana oat pancakes with your favorite toppings, such as fresh berries, maple syrup, or a dollop of Greek yogurt.

• Microwave Method: Place the banana oat pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for about 20-30 seconds per pancake. Check if they are warm enough; if not, continue heating in 10-second intervals.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover the baking sheet with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are heated through.

• Toaster Method: If you prefer a slightly crispy texture, you can reheat the pancakes in a toaster. Simply place them in the toaster on a low setting and toast until they are warmed and slightly crispy.

• Stovetop Method: Heat a non-stick pan over medium heat. Lightly grease the pan with butter or cooking spray. Place the pancakes in the pan and cook for about 1-2 minutes on each side, or until they are heated through.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in the air fryer basket in a single layer. Heat for about 3-4 minutes, flipping halfway through, until they are warmed and slightly crispy.

• Blender: To blend all the ingredients until smooth, ensuring a consistent batter.

• Non-stick pan: To cook the pancakes without them sticking, making flipping easier.

• Spatula: To flip the pancakes once bubbles form on the surface.

• Measuring cups: To measure out the rolled oats and milk accurately.

• Measuring spoons: To measure the baking powder, vanilla extract, and salt precisely.

• Mixing bowl: Optional, if you prefer to mix ingredients before blending.

• Whisk: Optional, for pre-mixing the eggs and milk before adding to the blender.

• Ladle or measuring cup: To pour the batter onto the pan in consistent portions.

• Plate: To serve the pancakes once they are cooked.

• Fork: To check the doneness of the pancakes if needed.

Pre-blend the batter: Blend all ingredients the night before and store the batter in the fridge. This way, you can pour and cook directly in the morning.

Use a non-stick pan: A non-stick pan requires less greasing and makes flipping pancakes easier, saving you time and effort.

Batch cooking: Cook multiple pancakes at once if your pan is large enough. This reduces the overall cooking time.

Quick toppings: Prepare your favorite toppings like fruits or syrup in advance, so you can serve the pancakes immediately.